Hungarian goulash with dumplings

Name: Hungarian goulash with dumplings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 vegetable onion (300 g); 1 red, yellow and green peppers (approx. 250 g each); 2-3 TABLESPOONS Oil; 1 kg mixed goulash; 2-3 Bay leaves; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1 l Vegetable broth (instant); 75 g Whipped cream; 1 TABLESPOON Flour; 1 package (400 g) Mini dumplings (shaped potato dumplings); 1/4 collar flat leaf parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 vegetable onion (300 g)
1 red, yellow and green peppers (approx. 250 g each)
2-3 TABLESPOONS Oil
1 kg mixed goulash
2-3 Bay leaves
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
1 l Vegetable broth (instant)
75 g Whipped cream
1 TABLESPOON Flour
1 package (400 g) Mini dumplings (shaped potato dumplings)
1/4 collar flat leaf parsley

Directions

1
Peel and chop the onion. Clean, wash and dice the bell peppers. Heat the oil in a roasting pan and fry the meat well all around. Add onion, paprika and bay leaf and fry briefly.
2
Add tomato paste, season well with salt, pepper, paprika and sugar. Stir, sweat and deglaze with stock and cream. Bring to the boil. Braise over medium heat for about 1 1/2 hours. Stir flour and 5 tablespoons of water until smooth.
3
Put the dumplings in plenty of boiling salted water and cook for 7 minutes. Lift out with a ladle and drain a little. In the meantime stir the flour into the boiling goulash. Bring to the boil again, simmer for 1 minute and season to taste with salt, pepper and paprika.
4
Wash parsley, shake dry, put some leaves aside for garnishing. Cut remaining parsley into fine strips. Turn dumplings in it. Arrange dumplings and goulash on plates, garnished with parsley.
5
Add the rest of the goulash.